Note: Read your recipe, then turn on your oven.
I didn't read the recipe and therefore didn't roast my mushrooms. I sauted them instead with a little balsamic and garlic. Sooo good.
Overall this recipe was just ok. There's nothing special about it other than it's what I call a "full menu meal". Meaning it has your entire menu for the meal in one recipe.
Seared Steak with Roasted Mushrooms and Spinach Salad
Recipe from Martha Stewart
Recipe from Martha Stewart
Serves 4
1 pounds white mushrooms, trimmed and quartered 4 garlic cloves, thinly sliced
5 T olive oil Coarse salt and ground pepper
1 T paprika 1 teaspoon dried oregano
1/2 tsp red-pepper flakes
1 flank steaks
2 T balsamic vinegar
10 ounces baby spinach
Preheat oven to 475 degrees, with racks in upper and lower thirds. Divide mushrooms, garlic, and 1 tablespoon oil between two large rimmed baking sheets; season with salt and pepper, and toss. Roast, tossing occasionally, until mushrooms are tender and browned, 15 to 20 minutes. Set aside.
In a small bowl, combine paprika, oregano, red-pepper flakes, and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then spice mixture.
In a large skillet, heat 1 tablespoon oil over medium-high. Sear steaks in two batches, 5 to 7 minutes per side for medium-rare (lower heat if skillet gets too dark). Tent remaining steak with aluminum foil to keep warm.
In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add spinach; toss to combine. Thinly slice steak against the grain; serve with mushrooms and spinach salad.
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